Vegan Eggnog Cheesecake

You know a dessert is good when your photo shoot is cut short because you started eating it! But it's no wonder I gave in to temptation; I decided to combine two things I can't resist—eggnog and cheesecake. (Vegan versions, of course.) And the combination was just as delicious as I expected.

But enough from me. I'll let the photos do the talking.

This one is saying, "My graham cracker crust is the perfect crunchy contrast to my creamy, brandy-kissed filling":



And this one is saying, "Mmmm, you know you want a bite!"



I wish I could tell you that it's fat-free, but I've been a bad, bad girl. I'm not worried about Santa leaving a lump of coal in my stocking because I've already got lumpy thighs in my stockings--and it's desserts like this that made 'em that way! So consider this the last hurrah. Next week I'm going back to posting recipes for eggplant and collard greens, and this blog is going to live up to its name again. But until then, won't you join me for this little slice of decadence?



Vegan Eggnog Cheesecake
(click for printer-friendly version)

Many thanks to Nic at Bakingsheet, upon whose Vegan Cheesecake recipe this one is based.

1 12.3-ounce package extra firm light silken tofu
1 8-ounce package Tofutti Better than Cream Cheese
3/4 cup sugar
1/2 cup vegan eggnog (see note)
2 tablespoons lemon juice
2 1/2 tablespoons brandy or rum
1/2 teaspoon vanilla
1/2 teaspoon freshly ground nutmeg, packed
3 tablespoons cornstarch
1 prepared graham cracker or oatmeal cookie crust

Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.

Note: You may use vanilla soymilk instead of eggnog. Just increase the brandy to 3 tablespoons and the nutmeg to 1 teaspoon and add an additional two teaspoons of sugar.

Makes 8 slices. Each slice contains:

-filling only, no crust: 234 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 191mg Sodium; trace Fiber

-with Fat-Free Oatmeal Cookie Crust: 323 Calories (kcal); 8g Total Fat; (21% calories from fat); 6g Protein; 56g Carbohydrate; 0mg Cholesterol; 301mg Sodium; 2g Fiber

-with Keebler Graham Crust: 345 Calories (kcal); 12g Total Fat; (33% calories from fat); 5g Protein; 50g Carbohydrate; 0mg Cholesterol; 308mg Sodium; trace Fiber

These estimates use Vitasoy Holly Nog. Cheesecake made with other soy nog or soymilk will differ.

And with this recipe, I'm officially on vacation. I'll be spending the next few days with my family, so let me take this time to wish you all a happy holiday. If you're looking for ideas for vegan holiday meals, take a look at the end of this post from November. Some other good options include Cranberry Relish, Sweet Potato Casserole, Ambrosia, and Green Bean Casserole.

Season's Greetings!

Tags: vegan recipes vegetarian cooking food low-fat